Kolhapuri Chicken Lonchey- A quick and skinny version!

Discover the shortcut to making this  distinctly flavored, finger licking good chicken!This unique dish is perfect for potlucks, summer barbecues and gatherings as an appetizer, side or main dish.

Simplified, shortcut, skinny recipe for a distinctly flavored tangy ,spicy Indian chicken entree, made using skinless boneless rotisserie chicken breast meat.
Kolhapuri Chicken Lonchey- a quick and skinny version!

The city of Kolhapur has a special place in my heart. I have so many fond memories of my childhood there. But even one visit to Kolhapur will make an everlasting impression on you. You will remember the people of Kolhapur, the Kolhapurkars, for being big-hearted, devoted friends and the food for its bold, spicy and distinct flavors.

The Kolhapuri Chicken Lonchey is my take on the Kolhapuri mutton lonchey, traditionally made with goat meat. Lonchey in Marathi, is pickle. Back in the day, this was carried by travelers and eaten with bhakri, a jowar flatbread, when the caravan came to a halt. So it makes sense that the meat for this dish was cooked and deep fried to last well without any refrigeration.

This is one of the thousands of recipes I copied from my mother’s notebook. She would lovingly point out her best recipes for me to copy and give me tips. This recipe always fascinated me for its unique flavor. To me it is a combination of the taste of bakarwadi and pickle combined- both huge favorites of mine!

I have simplified this recipe so much that you can make it in 10 minutes, without compromising the flavor. The secret lies in using rotisserie chicken 🙂

The Kolhapuri Chicken Lonchey tastes great with chappatis or bhakri, but also makes for a fabulous potluck dish with any kind of cuisine. This recipe serves 2 as an entrée and 4 as a side dish.

Here is the step by step-

Dry roast and pound the dry coconut, sesame and poppy seed mixture.

Simplified, shortcut, skinny recipe for a distinctly flavored tangy ,spicy Indian chicken entree, made using skinless boneless rotisserie chicken breast meat.
Hmm… the aroma of the coconut and spices pound together!

Set aside. Add the roasted cilantro leaves to it.

Remove the skin of the rotisserie chicken breast, shred or cube  it and combine it with the ingredients  as per the recipe below.

Simplified, shortcut, skinny recipe for a distinctly flavored tangy ,spicy Indian chicken entree, made using skinless boneless rotisserie chicken breast meat.
Ingredients to be mixed together


In a frying pan, add the oil and saute the chili pepper, spices, the ginger and garlic.

Add the chicken mixture, juice of lime and stir for a few minutes to combine flavors and voila! You are done!

Do try this distinctly flavored Kolhapuri Chicken Lonche! This easy 10 minute recipe will dazzle your family and friends without you having to slave over a hot stove for too long!

Kolhapuri Chicken Lonchey- A quick and skinny version

  • Servings: 2
  • Difficulty: easy
  • Print


  • 2 tablespoons shredded dry unsweetened coconut
  • 1 teaspoon brown sesame seeds
  • 1 teaspoon poppy seeds
  • 1 big fistful of cilantro/coriander leaves
  • 2 teaspoons Kolhapur kanda lasun masala (or to taste)
  • Juice of 1 lime, divided
  • Kosher salt to taste
  • 1 cup shredded or cubed rotisserie chicken breast meat, skinless

For the tempering-

  • 1 tablespoon oil
  • 1 green chili pepper, split lenthwise
  • ½ teaspoon mustard seeds
  • ¼ teaspoon aniseed/ saunf
  • 7~8 fenugreek/methi seeds
  • 1/8 teaspoon asafetida/hing powder
  • 1/8 teaspoon turmeric powder
  • 1 teaspoon paprika/ bedgi/ kashmiri red chili powder
  • 1 inch piece of ginger, peeled and julienned
  • 2 cloves of garlic, diced fine

To make the Kolhapuri Chicken Lonchey-

  1. Dry roast the shredded coconut, sesame seeds and the poppy seeds, separately, in a pan. Remove from pan and add the cilantro leaves. Stir for a few seconds, until they wilt. Remove from heat.
  2. Pound together the roasted coconut, sesame seeds and the poppy seeds in a mortar and pestle or pulse it in a food processor until it is crumbly.
  3. Mix together this pounded mixture, the cilantro leaves, kanda lasun masala, juice of ½ a lime and salt. Mix well to blend the flavors. Add the chicken and toss well to coat with the spice mixture. Set aside.
  4. In the pan, heat the oil on medium heat. Turn the heat to low, add the green chili pepper, the mustard seeds, aniseed and the methi seeds. When the mustard seeds start to sputter, the aniseed is fragrant and the methi seeds are toasted but not burnt, add the asafetida, turmeric and chili powders. Stir for a few seconds for the flavors to bloom.
  5. Add the chicken mixture with all the spices and the juice of the other ½ of lime. Turn the heat up to medium and stir fry for 2 to 3 minutes to marry all the flavors.
  6. Remove to a serving dish. Decorate with coriander leaves.
  7. The Kolhapuri Chicken Lonchey can be served as an appetizer on crackers, as an entree with chappatis or bhakri  or as a side dish with any cuisine.


Wishing you a great weekend!



11 thoughts on “Kolhapuri Chicken Lonchey- A quick and skinny version!

Add yours

  1. Looks delicious! I love the way you simplify such complex recipes. Even someone who doesn’t know a thing about cooking (like me) won’t feel scared or intimidated trying these dishes.
    Keep the good stuff coming!

    Liked by 1 person

    1. Anu, there is one made with potatoes-fried like french fries an dwith the same masala called batatyache lonchey. It tastes awesome! I am sure the plantain or raw jackfruit will taste yummy too. Let me know how it turns out!


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